A tangy North Indian curry made with pickled limes and tomatoes, with tofu, potatoes, peas, & spinach over rice.
Short History: Tofu originated in China around 2000 years ago – one legend says that a cook in China accidentally curdled soymilk by adding nigari. Tofu is a Japanese word, which was probably created in the eighth century when “okabe” was introduced to Japan and was called Tofu. There is a reference to “towfu” in a letter from James Flint to Benjamin Franklin in 1770, which is believed to be the first time that the word was documented in English. Tofu is now a staple in many countries, including Korea, Vietnam, and Thailand – the spread of tofu to southeast Asia might have coincided with the spread of Buddhism since is it such an important source of protein for vegetarians and vegans.
Reheating Instructions: Warm over medium heat, or microwave on high for 2 mins.
“I’m usually cautious with curry as it can overwhelm a dish for me. This was the perfect combination of all the flavours. I loved it!” – Chris Fu. from Glendale
“Curry doesn’t get any better than this!” – Rebecca Sp. from Phoenix